"Savory" Corned Beef Hash
I tend to look for this on good breakfast menus when I know it’s not prepared from a can. There’s just no substitute for the real - deal. After a traditional "Irish" meal of corned beef, I use the leftovers (see my recipe) for the next day's breakfast (or dinner). Traditionally it's topped with an egg either poached or fried.
"Savory" Corned Beef Hash
I tend to look for this on good breakfast menus when I know it’s not prepared from a can. There’s just no substitute for the real - deal. After a traditional "Irish" meal of corned beef, I use the leftovers (see my recipe) for the next day's breakfast (or dinner). Traditionally it's topped with an egg either poached or fried.
Cooking Instructions
- 1
In a large bowl, add the corned beef and potatoes, the broth, the onions, garlic, mustard and parsley. Add the seasonings / spices. Mix a few times and mash down a bit.
- 2
Heat half the butter and half the oil in a pan or skillet over medium-high heat. Heat water for poaching eggs in a separate pot or using a poacher.
- 3
Add the hash mixture to the pan, press down to form a large patty and tuck in the sides. Fry for 4-5 minutes on medium heat.
- 4
Turn the hash over using a plate. Add the rest of the butter and oil and fry for another 4 minutes. Firm up the edges again.
- 5
Poach eggs over a mild tepid boil using a lid. This takes about 3-4 minutes.
- 6
Plate the corned beef hash and top with an egg (or two), add a little chopped parsley and an orange slice.
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